Green Chile Skillet Queso Recipe

Name: Green Chile Skillet Queso
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Large Poblano Chiles; 2 Tablespoons Unsalted Butter; 1 whole Yellow Onion, Diced; 1 whole Roma Tomato, Seeded And Diced; 1/4 cups Whole Milk; 1 pound Easy-melt Cheese, Cubed (such As Velveeta); 2 cups Shredded Monterey Jack Cheese; 1 teaspoon Kosher Salt; 1/2 teaspoons Freshly Ground Black Pepper; 1 Tablespoon Chopped Cilantro Leaves; 3 whole Scallions/Green Onions, Thinly Sliced, White And Light Green Parts Only

Servings: persons

2 whole Large Poblano Chiles
2 Tablespoons Unsalted Butter
1 whole Yellow Onion, Diced
1 whole Roma Tomato, Seeded And Diced
1/4 cups Whole Milk
1 pound Easy-melt Cheese, Cubed (such As Velveeta)
2 cups Shredded Monterey Jack Cheese
1 teaspoon Kosher Salt
1/2 teaspoons Freshly Ground Black Pepper
1 Tablespoon Chopped Cilantro Leaves
3 whole Scallions/Green Onions, Thinly Sliced, White And Light Green Parts Only

1
Preheat the broiler.
2
Place the poblano chilies on a small rimmed baking sheet and put it into the oven.
3
Broil for 10 to 15 minutes, turning the chilies occasionally, until charred on all sides.
4
Remove from the oven and transfer the chilies to a resealable bag.
5
Seal the bag and let it rest for about 20 minutes, until cool enough to handle.
6
Peel the chilies, remove the stem and seeds, and dice.
7
Set aside.
8
Melt the butter in a large skillet over medium-high heat.
9
Add the onion and cook for 3 to 4 minutes, until softened.
10
Add the tomatoes and diced chilies and cook for another 2 to 3 minutes.
11
Add the milk and easy-melt cheese, reduce the heat to low, and cook for 4 to 5 minutes, stirring until the cheese is melted.
12
Stir in the Monterey jack cheese and season with salt and pepper, to taste.
13
Garnish the queso with the scallions and cilantro and serve with tortilla chips for dipping.
14
Adapted from Big Ranch, Big City Cookbook.

788

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 whole Large Poblano Chiles, 2 Tablespoons Unsalted Butter, 1 whole Yellow Onion, Diced, 1 whole Roma Tomato, Seeded And Diced, and more.

Yes, Green Chile Skillet Queso falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Green Chile Skillet Queso

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions